Thai Red Curry
1 large boneless, skinless chicken breast strips (sargeant Farms)
1/4cup mazola vegetable oil
400 ml blue dragon coconut milk
279 ml blue dragon red curry paste
1 cup Neilson milk
1/2 cup water
1/2 teaspoon McCormick garlic powder
1/4 cup julienned green and sweet Peppers
1/2 cup zucchini thinly sliced
A few drops of blue dragon fish oil
Crushed red pepper to taste
In a large skillet. Fry chicken strips with garlic powder. Add red curry paste and cook until oil starts to separate, about 2-4 minutes. Add coconut milk, milk and water and bring to a boil. Add peppers and zucchini and simmer for 7-8 minutes or until the veggies soften. Add fish oil. Serve with rice.
I prefer curry that's not too thick. If you want thick curry, skip milk and water.